Bavarian Pretzels: The Perfect Pairing For Your Beer

Bavarian pretzels, also known as Brezeln or Brezen in Germany, are a popular snack with a chewy, slightly tough crust and a deep brown colour. They are often served with beer and dipped in cheese sauce or mustard. The dough is shaped into pretzels, dipped into lye or baking soda, sprinkled with salt, and baked to a golden brown. The distinctive pretzel flavour comes from dipping the shaped dough in an alkaline solution before baking. The most authentic German pretzels will be made with barley syrup to begin the fermentation process instead of brown sugar.

Cheese sauce

Bavarian pretzels are a popular snack in Germany and are perfect for an Oktoberfest party. They are delicious dipped in cheese sauce and can be easily made at home. Here is a recipe for a cheese sauce that goes well with Bavarian pretzels:

Beer Cheese Sauce

This cheese sauce is velvety, rich, and has hints of spices in each bite. It is perfect for dipping pretzels or can be used as a spread on sandwiches. The beer adds depth and tanginess to the sauce.

Ingredients:

• Butter (salted or unsalted)
• All-purpose flour
• Beer (lager, stout, ale, or IPA)
• Milk (2% or whole)
• Cayenne pepper (optional, for spice)
• Worcestershire sauce
• Mustard (dijon, regular, or grainy)
• Cheese (cheddar, preferably a mix of yellow and white, shredded)

Instructions:

• Start by making a roux: melt the butter in a heavy-bottomed saucepan over medium-high heat.
• Sprinkle flour over the butter and continuously stir and cook for about 2 minutes to get rid of the flour texture.
• Add mustard and slowly pour in the milk, whisking constantly until all lumps are gone.
• Bring the mixture to a boil and cook until it thickens (about 5-7 minutes).
• Once thickened, add the cheese and stir until it is completely melted and well incorporated.
• Finally, add salt, pepper, oregano, and cayenne pepper to taste.

This sauce can be made ahead of time and stored in the fridge for up to 5 days. It is best served warm, but it can also be served cold as a dip for vegetables.

Enjoy your Bavarian pretzels with this delicious cheese sauce!

Butter

When preparing the dough, it is essential to use softened or room temperature butter to ensure it blends well with the other ingredients. The amount of butter used can vary depending on the recipe, but it is typically added gradually until the desired dough consistency is achieved. Some recipes may also call for melted butter, which can be brushed on the pretzels after baking to give them a shiny appearance.

In terms of serving suggestions, butter is a classic accompaniment to pretzels and is often enjoyed as a spread or dip. In Germany, it is common to eat pretzels with a thick layer of butter and chopped chives. The butter adds a creamy texture and a rich, savoury flavour that pairs well with the chewy crust of the pretzel.

When choosing butter to serve with Bavarian pretzels, it is best to opt for unsalted or lightly salted varieties to avoid overwhelming the natural saltiness of the pretzel. Softened or room temperature butter is ideal for spreading, while melted butter can be used for dipping. Additionally, compound butters infused with herbs, spices, or other flavours can add an extra dimension to the pairing.

In summary, butter is a key component of Bavarian pretzels, contributing to their distinctive flavour and texture. It also serves as a delicious topping or spread, enhancing the pretzel's savoury notes and providing a creamy mouthfeel. Whether incorporated into the dough or enjoyed as a condiment, butter plays a vital role in the traditional Bavarian pretzel experience.

Mustard

In Germany, pretzels are often eaten as a quick snack, but they are also served as part of a Weißwurstfrühstück, which is a special breakfast that's popular in Bavaria and Munich. This consists of a kind of white sausage that is served with pretzels and sweet coarse mustard.

Bavarian pretzels are also served with cheese, either as a dip or melted on top. However, if you're looking for a traditional German pairing, mustard is the way to go.

Beer

Bavarian pretzels are often served with beer, specifically a malty German lager. At the annual Oktoberfest festival in Munich, these pretzels are served with one-liter steins of golden German lager.

When it comes to serving Bavarian pretzels with beer, it is important to consider the type of beer that will complement the pretzels' unique flavour and texture. The ideal beer will be a malty lager with a strong beer flavour, but not too much bitterness, so it is best to stay away from ultra-hopped pils and IPAs.

A good option for beer to serve with Bavarian pretzels is one of the official Oktoberfest beers from the seven breweries located in Munich. Alternatively, any malty German lager will do. For example, the Tröegs Oktoberfest Lager, made in Pennsylvania, would be a good choice.

In addition to the type of beer, the temperature and serving vessel are also important considerations. Bavarian pretzels are best served warm, straight from the oven, and paired with a cold beer in a stein or mug.

Finally, it is worth noting that the combination of salty pretzels and beer creates an interesting flavour profile. Salt suppresses the tongue's ability to detect bitterness, so a bite of a salty pretzel will make the beer taste a little sweeter.

Gruyère-paprika

Ingredients

• 2 cups grated Gruyère cheese
• Smoked paprika

Method

• Prepare the pretzel dough as per the traditional Bavarian pretzel recipe.
• Instead of sprinkling the pretzels with salt, turn each pretzel over in the grated Gruyère cheese until coated and place back on the baking sheet.
• As soon as the pretzels are removed from the oven, dust them lightly with smoked paprika.
• Let the pretzels cool on the pan until the cheese firms up.
• Serve warm.

Frequently asked questions